Beef Pot Pie
We used Bell-View’s Hearty Beef Soup Base and Chopped Garlic for this recipe!
INGREDIENTS:
2lb. beef chuck roast
2 cups of prepared Bell-View’s Hearty Beef Soup Base
1 tbsp. Bell-View’s Chopped Garlic
2 pie crusts
1 tsp. salt
1 tsp. pepper
9oz of tomato paste
1 ½ cup heavy whipping cream
1 cup of diced carrots
1 ½ cup diced potatoes
½ chopped onion
1 egg, beaten (for eggwash)
1 tbsp. flour
DIRECTIONS:
Dry beef pieces and then add olive oil, chopped garlic, and chopped onion to a skillet. Cook until fragrant. Let beef cook over medium high heat for about 8-10 minutes to cartelize the beef. Don’t flip the beef until over half way through cooking.
Set oven to 325 F. In pot, prepare two cups of Hearty Beef Soup Base according to the packaging. Once beef pieces are cooked through, add them to the pot with 2 cups of Prepared Beef Base. Let cook for 5 minutes. Then add the chopped carrots to the mixture. Cook until soft.
Once carrots are soft, add quarters potatoes to the mixture with a 1/2 cup of water. Cook until semi-soft (as it will cook more in the oven). Once soft, mix flour and 1/2 cup water together and add to mixture.
Line a pie pan with a pie crust and set off to the side.
In another pot add tomato paste, heavy whipping cream, and garlic powder and whisk vigorously. Cook over low heat until combined. This is your gravy!
Add filling to pie crust and top with gravy. Add second pie crust to the top and make a few slits in the dough for venting. Brush with egg wash.
Cook for 40 minutes or until golden brown.